These banana bread doughnuts taste like your favorite loaf, only lighter, rounder, and topped with a silky vanilla glaze. They’re baked, not fried, so you get the comfort of banana bread with the fun of a doughnut—without the heavy oil. The batter comes together in minutes, and the glaze is as simple as whisking a few pantry staples.

Perfect for weekend mornings, easy brunch spreads, or a sweet afternoon snack. If you’ve got ripe bananas on your counter, this is a great way to use them.

What Makes This Special

These doughnuts have the familiar warmth of banana bread, but the texture is softer and more tender thanks to being baked in doughnut pans. The vanilla glaze adds just the right touch of sweetness without overpowering the banana flavor.

• Baked, not fried: Less mess, less oil, and still soft and satisfying.
• One-bowl batter: Minimal cleanup and easy to make with basic ingredients.
• Moist and tender: Mashed bananas and a touch of yogurt keep the crumb soft.
• Customizable: Add chocolate chips, nuts, or spices to make them your own.

Recipe Card

Banana Bread Doughnuts With Vanilla Glaze

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Ingredients

  

For the Doughnuts:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 large very ripe bananas, mashed (about 1 cup)
• 1 large egg, room temperature
• 1/3 cup plain yogurt or sour cream
• 1/4 cup neutral oil (canola, vegetable, or light olive oil)
• 1 teaspoon pure vanilla extract

For the Vanilla Glaze:

• 1 cup powdered sugar, sifted
• 2–3 tablespoons milk (dairy or unsweetened non-dairy)
• 1 teaspoon pure vanilla extract
• Pinch of salt

Equipment:

• Doughnut pan (standard size, 6 or 12 cavities), mixing bowls, whisk, spatula, and a piping bag or zip-top bag (optional for cleaner filling).

Instructions

 

• Preheat and prep: Heat your oven to 350°F (175°C). Lightly grease your doughnut pan with cooking spray or a thin brush of oil.
• Mix dry ingredients: In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
• Whisk wet ingredients: In a large bowl, whisk the mashed bananas with the granulated sugar and brown sugar until combined. Add the egg, yogurt, oil, and vanilla. Whisk until smooth and glossy.
• Combine batter: Add the dry ingredients to the wet bowl. Stir gently with a spatula until just combined. Do not overmix; a few small lumps are fine. Overmixing can make the doughnuts tough.
• Fill the pan: Spoon the batter into the cavities, or transfer it to a piping bag (or zip-top bag with a corner snipped) and pipe it in. Fill each well about 3/4 full so they rise without overflowing.
• Bake: Bake for 10–12 minutes, or until the tops spring back when lightly pressed and a toothpick comes out clean or with a few moist crumbs. The edges should be lightly golden.
• Cool: Let the doughnuts rest in the pan for 5 minutes, then turn them out onto a cooling rack. Cool completely before glazing to prevent the glaze from sliding off.
• Make the glaze: In a small bowl, whisk the powdered sugar, 2 tablespoons milk, vanilla, and a pinch of salt until smooth. If it’s too thick, add milk in tiny splashes. If too thin, whisk in a bit more powdered sugar. You want a pourable, opaque glaze that clings.
• Glaze the doughnuts: Dip the top of each cooled doughnut into the glaze, let excess drip off, and place back on the rack. For a thicker shell, let the first coat set for a few minutes, then dip again.
• Set and serve: Let the glaze set for 10–15 minutes. Enjoy slightly warm or at room temperature.

How to Store

• Room temperature: Keep glazed doughnuts in an airtight container for 1–2 days. Place a sheet of parchment between layers to prevent sticking.
• Refrigerator: Store up to 4 days.
  

  The glaze may firm up; just let them sit at room temperature for 15 minutes before eating.

• Freezer: Freeze unglazed doughnuts tightly wrapped for up to 2 months. Thaw at room temperature, then glaze fresh.
• Reheat: Warm briefly (10–15 seconds) in the microwave to refresh the crumb. Add glaze after reheating if possible.

Health Benefits

• Bananas add nutrients: They bring potassium, vitamin B6, and natural sweetness, which lets you use slightly less added sugar.
• Baked instead of fried: Skipping deep-frying reduces overall fat and heaviness without losing the treat factor.
• Yogurt for tenderness: Adding yogurt or sour cream contributes protein and a moist texture, which keeps you satisfied longer.
• Portion-friendly: Doughnuts offer built-in portions, helping you enjoy a sweet snack without overdoing it.

What Not to Do

• Don’t use underripe bananas: Green or just-yellow bananas lack sweetness and mash poorly, leading to bland, dense doughnuts.
• Don’t overmix the batter: Vigorous stirring develops gluten and makes the texture tough.
• Don’t overfill the pan: Overfilled wells can spill over, close the center hole, and bake unevenly.
• Don’t glaze while hot: Warm doughnuts melt the glaze into a sticky mess.
  

  Cool fully for a neat finish.

• Don’t skip the salt: A small pinch balances sweetness and lifts banana flavor.

Variations You Can Try

• Chocolate chip: Fold 1/2 cup mini chocolate chips into the batter.
• Nutty crunch: Add 1/2 cup chopped toasted walnuts or pecans.
• Maple glaze: Swap half the milk with maple syrup and add a dash of cinnamon to the glaze.
• Brown butter glaze: Brown 2 tablespoons butter, cool slightly, and whisk into the glaze for a toasty note.
• Whole-grain twist: Replace up to half the all-purpose flour with white whole wheat flour. Add an extra tablespoon of milk if needed.
• Dairy-free: Use a non-dairy yogurt and plant-based milk. Choose a neutral oil and confirm your powdered sugar is vegan-friendly.
• Spiced banana: Increase cinnamon to 1 1/2 teaspoons and add 1/2 teaspoon ground ginger or cardamom.

FAQ

Can I make these without a doughnut pan?

Yes.

Use a muffin tin and fill each cup about halfway. Bake 12–15 minutes. The texture will be similar to banana bread muffins, and you can still glaze the tops.

How ripe should the bananas be?

Very ripe, with plenty of brown spots and a soft texture.

The more speckled, the sweeter and more flavorful your doughnuts will be.

Can I reduce the sugar?

You can cut the granulated sugar by 2–3 tablespoons without affecting structure too much, especially if your bananas are very ripe. Keep the brown sugar for moisture and flavor.

Why did my doughnuts come out dense?

Common causes include overmixing, underripe bananas, or expired leaveners. Also check your oven temperature—an oven that runs cool can prevent a good rise.

How do I prevent the glaze from being too runny?

Start with less milk, then add it a teaspoon at a time.

If it gets thin, whisk in more powdered sugar. Glaze only when the doughnuts are completely cool.

Can I make the batter ahead?

It’s best baked right away. If needed, mix the dry and wet ingredients separately, store them covered, and combine just before baking.

What oil works best?

A neutral oil like canola or vegetable oil works well.

If you prefer butter flavor, you can use melted butter, but the texture may be slightly denser.

How many doughnuts does this recipe make?

It makes about 10–12 standard doughnuts, depending on how full you fill the pan.

Final Thoughts

Banana Bread Doughnuts with Vanilla Glaze bring comfort baking and everyday convenience together in one happy bite. They’re simple enough for a weekday treat and pretty enough for weekend brunch. Keep the bananas ripe, the batter gentle, and the glaze just thick enough to shine.

Once you try them, they’ll become your new go-to for using up bananas—no loaf pan required.